Gluten-free Lemon Creme Cupcakes with Lemon Cream Cheese Frosting
 
 
A delightful, lemon-y gluten-free cupcake!
Author:
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Ingredients
CUPCAKES
  • 1 cup all purpose gluten-free baking flour, I use Bob's Red Mill
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch sea salt
  • 1 cup packed brown sugar
  • 5 eggs
  • ½ plain fat free yogurt (natural, no thickeners etc.)
  • 4 Tablespoons fresh lemon juice (slightly less than 2 average lemons)
  • finely grated zest of 1 lemon
  • 1 teaspoon vanilla extract
FROSTING
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • fresh blueberries
  • finely grated zest of 1 lemon
Instructions
  1. Preheat oven to 350. Line a muffin pan with papers.
  2. In a bowl, whisk together the flours, baking powder, baking soda, sea salt and brown sugar until combined.
  3. In a large mixing bowl, beat the eggs until foamy. Beat in cream cheese and yogurt until smooth.
  4. Mix in lemon juice, lemon zest and vanilla.
  5. Slowly add the flour mixture and beat for 2 minutes.
  6. Pour batter into cupcake papers, filling almost to the top as this batter does not rise much and bake at 350 degrees for 20 minutes or so or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Let cool.
  8. While the cupcakes cool, beat together cream cheese, powdered sugar and lemon juice until smooth.
  9. Frost cooled cupcakes and top each cupcake with blueberries and a pinch of finely grated lemon zest.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2014/06/03/gluten-free-lemon-creme-cupcakes-with-lemon-cream-cheese-frosting/